1/4 cup butter
2 large leeks (some dark green) - cleaned and cut into strips
1/2 med-large onion - chopt
1/4 to 1/2 cup flour
6 - 8 cups chicken stock
6 med-small potatoes -- nuke, let cool and peel

1 1/2 - 2 cups milk, at least half cream or half & half
Mostly spice to taste

2 small carrots -- grated

1 stalk celery -- chopt

2 good size half chicken breast - diced 

garlic cloves to taste
1 tbsp. parsley, chopped (optional)
Crumbled bacon  (optional)

Cheddar or mozzarella or cheese blend (optional)

Sauté onions, leeks, garlic, carrots & celery in butter until transparent. Add 4 or 5 cups of stock to stock pot along with cut up cooked chicken.  Stir well and let simmer on medium/low.  Hold out 1 - 2 cups stock to use when mashing the potatoes. Puree or use food processor on the leek - onion mixture (depends on if you want it a little chunkier or smooth which you use) and add to stock pot. Simmer 20 minutes. Add flour to milk mixture, shake or stir well.  When almost ready, add milk mixture with flour to stock pot to thicken soup a little.  Do not boil once milk mixture is added.  Stir in cheese if desired.  Garnish with parsley and crumbled bacon if desired.